Potato Salad with Buttermilk Vinaigrette

INGREDIENTS

SERVES 4

2 kg potatoes, peeled and cut into 2 cm chunks (OR 2cM SLICES if you’ve used Kipflers like me)

chicken stock powder (follow packet instructions for quantity here, i used 1 tbsp)

500 g pancetta, finely sliced

½ cup capers in brine, drained

½ cup chives, chopped

For the buttermilk vinaigrette

¼ cup lemon juice

1 garlic clove, peeled and smashed

2 tbsp seeded mustard

2 tsp sugar

2 tsp salt

½ cup buttermilk

½ cup extra virgin olive oil

350 g jar cornichons, roughly chopped

4 eschalots, finely sliced

Method

Place potatoes in a saucepan with enough cold water to cover them.

Season the water really well with chicken stock powder.

Bring to the boil and continue to cook for 10 minutes, until tender.

Place pancetta in a separate cold frypan, and begin to fry over a medium heat until all fat is rendered and it’s crispy, about 5 minutes.

Add capers to pancetta and stir together, frying for a further 5 minutes.

Place all buttermilk vinaigrette ingredients in a jar and shake vigorously.

Drain potatoes and place back in hot saucepan to dry completely and cool.

in a large bowl, Toss together potatoes, pancetta, capers, onion and cornichons with a good drizzle of olive oil. Season well with salt and cracked pepper.

Place potato mix on a large platter with your favourite green leaf, because you know, salad.

Top with more fresh chives. Dress just before serving*.

Best eaten at room temperature.

* The salad will soak up all of the delicious dressing, no need to mix it through.